Open AccessAntioxidant capacity of pitcher (Nepenthes) extract on oxidative rancidity of sun-dried squid
Author(s) -
Nguyễn Phước Minh
Publication year - 2021
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.5(5).404
Subject(s) - butylated hydroxyanisole , thiobarbituric acid , food science , peroxide value , chemistry , peroxide , antioxidant , butylated hydroxytoluene , food additive , oxidative phosphorylation , botany , biology , biochemistry , organic chemistry , lipid peroxidation
Consumers demand new biologically natural-active ingredients with a great capacity topromote a healthier advantage and free from toxicity. Pitcher (Nepenthes) is one of thenaturally carnivorous climber herbs. Extract from Nepenthes plant contains numerousbeneficial bioactivity characteristics. This research compared the impact of 0.05% pitcherextract demonstrated with 10 ppm butylated hydroxyanisole on the accumulation of acidvalue, peroxide value, carbonyl value and thiobarbituric acid during 12 months of storage.Results showed that there was no significant difference between 0.05% pitcher extract and10 ppm butylated hydroxyanisole in respect of acid value, peroxide value, carbonyl valueand thiobarbituric acid during preservation of the dried squid. Pitcher extract would be apromising alternative to replace synthetic antioxidants to overcome oxidative rancidity inthe dried seafood.